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Miso-Glazed Sea Bass

Indulge in the savory and slightly sweet flavors of miso-glazed sea bass, a Japanese-inspired dish that’s both elegant and easy to prepare. The miso glaze caramelizes beautifully, adding a rich umami flavor to the tender, flaky fish. Pair it with simple sides like jasmine rice or steamed vegetables for a restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 280 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper or foil
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Pastry brush
  • 1 Optional: Rice cooker or mandoline

Ingredients
  

  • 4 fillets sea bass (about 6 ounces each)
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 2 tablespoons sake or dry white wine
  • 1 tablespoon soy sauce
  • 1 tbsp honey or maple syrup
  • 1 teaspoon sesame oil
  • Optional Garnish: Sliced green onions, sesame seeds, lemon wedges

Instructions
 

  • Preheat the Oven
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
    heated oven
  • Prepare the Glaze
    In a small mixing bowl, whisk together miso paste, mirin, sake, soy sauce, honey, and sesame oil until smooth. If the glaze is too thick, add a teaspoon of water or sake to loosen it.
    miso glazed
  • Glaze the Sea Bass
    Place sea bass fillets on the prepared baking sheet, skin-side down. Using a pastry brush, evenly coat the top of each fillet with the miso glaze.
    Note: If sea bass isn’t available, this recipe works wonderfully with cod, halibut, or salmon.
    sea based marinade
  • Bake the Sea Bass
    Bake the fillets for 12–15 minutes or until the fish is flaky and cooked through. The glaze should slightly caramelize.
    Tip: Use a fork to check doneness; the fish should flake easily.
  • Optional Broiling Step
    For a more caramelized finish, broil the fish for the last 2 minutes. Keep a close eye to prevent burning.
  • Garnish and Serve
    Remove from the oven and garnish with sliced green onions, sesame seeds, or a squeeze of fresh lemon juice. Serve immediately.
    serving se bas

Video

Notes

  • Ingredient Substitutions: Swap sake with dry white wine or even apple juice for a non-alcoholic option.
  • Glaze Thickness: Add a teaspoon of warm water if the glaze feels too thick to spread.
  • Leftovers: Wrap leftover fillets in foil and reheat in a 300°F oven. Avoid microwaving to maintain texture.
Keyword main dish, Miso, Sea BAss